Thai Beef Salad With Lime–Ginger Dressing

Estimated time: 
45 minutes
  • ⅓ kg sirloin steak
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp lime zest
  • 2 tbl chilli sauce
  • 1 tsp sesame oil
  • 2 tbl fresh lime juice
  • 1 tsp fresh ginger, minced
  • 1 tbl soy sauce
  • 3 medium shallots, minced
  • 1/2 jalapeno pepper, minced
  • 1/4 tsp salt
  • 1/2 cup olive oil
  • 6 cups mesclun greens
  1. Combine garlic, salt, pepper, lime zest, Asian chilli sauce and sesame oil in a flat glass dish or in a heavy resealable bag.  Place sirloin in a whole piece in the marinade and cover or seal and marinate in fridge for 6 hours.
  2. Preheat barbecue on HIGH (240°c).
  3. To prepare dressing, blend lime juice, ginger, soy sauce, shallots, jalapeno pepper and salt in a food processor for 20 - 30 seconds.  With motor running, gradually add olive oil in a thin stream.  Pour into a small saucepan, and heat gently on your Broil King’s sideburner until just bubbling.
  4. Reduce barbecue temperature to MEDIUM (180°c), and lightly brush cooking grids with vegetable oil to prevent sticking. Place beef on the grids and grill for 4 minutes per side - flipping at 2 minute intervals to get perfect grid marks.
  5. Thinly slice beef and arrange on top of mesclun greens. Pour warm dressing over the top and serve immediately.

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